Kale Chips with Sesame and Hemp Hearts

Kale Chips with Sesame and Hemp Hearts

GF/Vegan

Yield: 210g

Ingredients:

350g raw kale washed well (soak in fresh water with a oinch of salt and apple cider vinegar for 20 min)

½ cup olive oil

2 tbsp onion powder

2 tbsp garlic powder

½ tbsp Himalayan salt

4 tbsp raw sesame seeds

4 tbsp hemp hearts

Method:

Pre-heat the oven to 250F/120C. De-stem the kale and tear into palm size pieces. Dry extremely well. A salad spinner works well. Place the kale into two large bowls and evenly add the remaining ingredients. Mix well until thoroughly combined. Lay onto a lined cookie sheet. You will need to do this in batches, as you do not want overcrowding. There should be some space in between each leaf. Bake 30 minutes. Stores well in tight containers, outside fridge, for up to 3 weeks.